Mbuzi Choma (Roasted Goat)

Ingredients

• 1 kggoat meat, bone-in pieces
• salt, for seasoning goat and ugali
• 1 kgwhite cornmeal, for ugali
• water, needed for ugali (approximately 2–3 cups per 1½ cups cornmeal)
• 2tomatoes, for kachumbari; roughly chopped
• 1onion, for kachumbari; finely chopped
• 1green chilli, for kachumbari
• 1 bunchfresh coriander, for kachumbari; leaves only

Method

1. 1

   Roast the goat meat over medium heat for about 50 minutes, turning regularly and salting as you go, until cooked through and beginning to char.

2. 2

   For the ugali: bring water and a pinch of salt to a boil in a heavy-bottomed saucepan. Slowly pour in the cornmeal in a steady stream through your fingers, stirring as you go.

3. 3

   Reduce heat to medium-low and stir constantly, mashing any lumps with a spoon, until the ugali pulls away from the sides of the pan and is very thick, about 10 minutes.

4. 4

   Remove the ugali from the heat and allow to cool slightly. Transfer to a large serving bowl, wet your hands with water and shape into a ball or mound.

5. 5

   For the kachumbari: combine the chopped tomatoes, onion, green chilli and coriander leaves in a bowl and mix.

6. 6

   Serve the roasted goat alongside the ugali and kachumbari.